Instant Pot Beef Brisket

So you have a 5-pound beef brisket, but you don’t have a minimum of 5 hours to cook it? No problem. Pull out your instant pot and follow the recipe below; that brisket will be fall-apart-tender in just 2 hours. You’re welcome.

Items used to make this recipe:

(affiliate links)

• 6-quart instant pot https://amzn.to/3M5Y1oM

• 8-quart instant pot https://amzn.to/3GERxfq

• cutting board for messy roasts https://amzn.to/3wWMRgN

• slicing knife https://amzn.to/3PXwTf8

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Instant Pot Beef Brisket

makes 12 servings

Printable Recipe

Ingredients

• 5 pound beef brisket, excess fat removed

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 cup beef broth

• 1 tablespoon Worcestershire sauce

• (optional) barbecue sauce for serving

Dry Rub:

• 3 tablespoons brown sugar

• 1 tablespoon fine table salt

• 1 tablespoon paprika

• 1 tablespoon chili powder

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon dried mustard powder

• 1 teaspoon ground cumin

Directions

1. Mix ingredients for the dry rub together and coat all sides of the brisket (see note below); set aside until needed.

2. In the insert of a 6-quart or larger instant pot, use the saute setting to heat the garlic in the olive oil until fragrant (30-60 seconds); disable the saute setting and add beef broth and Worcestershire sauce.

3. Place the brisket into the insert and be sure to add any additional dry rub that didn’t stick to the roast.

4. Seal the instant pot and use the manual or high pressure setting to cook the roast for 90 minutes.

5. Allow the pressure to release for at least 10 minutes before releasing the excess pressure.

6. Slice roast against the grain and serve with the juices from the roast or drizzle with your favorite barbecue sauce.

Notes

• If you have extra time, you can coat the roast with the dry rub the night before and chill until you’re ready to cook it.

• If you need to cut your brisket in half to fit in the instant pot, stand the halves up and place them next to each other rather than stacking them on top of each other.

• For very neat slices like the ones pictured, chill the cooked roast overnight before slicing. Reheat to serve.

adapted from Your Home Based Mom

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White Bean and Hominy Freezer Chili

A while back I shared a spicy, make-ahead Black Bean Chipotle Freezer Chili recipe with you. Today’s recipe is another make-ahead freezer chili, but with a more gentle flavor profile. I really love the convenience of having a big batch of chili ingredients in the freezer, ready to go. When the mood strikes, all I have to do is toss everything in a slow cooker and wait for the magic to happen.

Place all the ingredients (listed in the recipe below) into a gallon size freezer bag.

Be sure to label the bag before freezing. Enjoy!

Items used to make this recipe:

(affiliate links)

• slow cooker https://amzn.to/3pIZkly

• gallon freezer bags https://amzn.to/3qGed7L

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White Bean and Hominy Freezer Chili

makes 1 gallon (16 cups)

Printable Recipe

INGREDIENTS

• 3 pounds chuck roast, cut into 1-inch cubes

• 30 ounces canned white beans, rinsed and drained

• 15 ounces canned hominy, rinsed and drained

• 15 ounces canned corn, rinsed and drained

• 15 ounces reduced sodium beef broth

• 15 ounces canned petite diced tomatoes, undrained

• 1 medium onion, diced

• 1 red bell pepper, seeded and diced

• 4 ounces canned chopped green chiles

• 2 garlic cloves, minced

• 1 tablespoon paprika

• 1 tablespoon chili powder

• 2 teaspoons ground cumin

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• optional toppings: shredded cheese, sour cream, sliced scallions, cubed avocado, minced onion, fresh cilantro, etc.

DIRECTIONS

1. You can cook the chili right away, or place all of the ingredients into a gallon-size freezer bag and freeze up to 3 months (be sure to label with cooking instructions).

2. To prepare, thaw in the fridge for at least 24 hours (use a bowl or tray to catch any juices that might leak out of the bag).

3. Pour chili mixture into a 6-quart or larger slow cooker and stir well; cover and cook on low for 7-9 hours without opening the slow cooker. Serve with your favorite toppings.

NOTES

• Don’t be alarmed with the small amount of liquid in this recipe - the beef and vegetables will release their juices as the mixture cooks.

• I like to set my slow cooker on high for the first hour, then reduce to low for the remaining time.

• When freezing, be sure to label the freezer bag with the name of the recipe, date, and cooking instructions (trust me, you will NOT remember what’s in the bag).

• When thawing, be sure to place the bag in a bowl or on a tray to catch any juices that might leak out. No sense in enjoying the convenience of a freezer meal if you end up having to clean your refrigerator afterwards.

adapted from taste of home